If you want to know what I’ve been up to lately, it comes in the form of Cherry Cheesecake Pops.
Like for reals.
I guess you could call it perks of the job or a Cherry Cheesecake Pops obsession, but truly there really is something about the taste and simplicity of
and maple syrup…
blended until creamy
and frozen with tart cherries on top.
This little treat will sure cool you down on a hot summer day and satisfy that after dinner sweet tooth.
Trust me, I speak from experience here.
I love these raw bites and they are vegan, gluten free and paleo friendly. Bite sized treats make me happy, especially when they are served on a popsicle stick in true <<big>> kid fashion.
Now go ahead and make these Cherry Cheesecake Pops for your next summer gathering or for a dessert party for one.
I won’t judge you.
Step by step Cherry Cheesecake Pops video and recipe created in partnership with the Cherry Marketing Institute:Print
Cherry Cheesecake Pops, a no bake summer treat that will cool you down and satisfy that after dinner sweet tooth. Vegan, gluten free and paleo.
- 2 cups raw cashews
- ½ cup 100% pure maple syrup
- ½ cup canned coconut milk
- 2 tablespoons lemon juice
- Pinch of salt
- 1 heaping cup fresh Montmorency tart cherries
- 1 cup raw walnuts halves
- 6 pitted medjool dates
- ½ teaspoon vanilla extract
- Pinch of salt
- Place cashews in a bowl and cover with water; allow to soak for at least 15-30 minutes.
- To prepare crust, combine walnuts and dates in food processor and pulse until finely chopped and mixed well. Add vanilla extract; pulse until mixture comes together. Line loaf pan with parchment paper and press mixture firmly into bottom of pan to form crust; set aside.
- After cashews have soaked, combine cashews, maple syrup, coconut milk, lemon juice and salt in food processor and blend until smooth and creamy (until it looks like hummus, will take 5 to 8 minutes depending on the size of your food processor). Pour cheesecake filling over prepared crust and smooth out evenly.
- Arrange Montmorency tart cherries on top of cheesecake and press into cheesecake slightly.
- Insert 18 pop sticks into cheesecake, arranging 3X6, 3 sticks across width and 6 sticks lengthwise. Place cheesecake into freezer until set, about 4 hours.
- After cheesecake is frozen, remove from freezer just before serving. Allow to defrost slightly for 5-10 minutes, until soft enough to slice.
- Slice cheesecake around sticks to form 18 pops. Serve immediately. Store cheesecake in freezer until ready to eat.
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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